I just roasted my first
bird last year and was so pleased with the results that I’ve added
this to my holiday repertoire. The key is the Reynold’s cooking bags.
Combine the oil and
seasonings. Gently peel back the chicken’s skin. I find that going at
this piecewise is most effective. Use your hands to rub the oil mixture
all over the body under the skin. Rub a little outside the skin, too.
Place the chicken in a Reynold’s oven bag and follow the instructions
that come with the bag.
2-3 c crumbled cornbread
left out overnight or dried slightly in a low oven
¼ c chopped, toasted
¼ c diced celery
¼ c onion, chopped
2-4 T dried cranberries
1 t dried sage
½ t orange zest
½ to 1 c chicken broth
Saute the onions and celery in a little oil until soft.
Combine with the cornbread, pecans, cranberries and seasonings. Add the
chicken broth a little at a time until the desired consistency is
reached. Season with salt if needed. Bake this at 350º for about 30